Start by warming the coconut cream to room temperature, about 1 minute in a microwave.

In a medium heavy-bottom pot, pour in the granulated sugar and heat on medium. Allow to sit undisturbed for 2-5 minutes until caramelized.

Push caramelized edges toward the center and reduce heat to medium-low for another 3-5 minutes until a rich amber hue is achieved.

Carefully add warmed coconut cream to the melted sugar. Be cautious of bubbling.

On low heat, gently stir for 1-2 minutes until smooth. Reheat if necessary to eliminate sugar clumps.

Remove from heat and stir in vanilla extract and a pinch of sea salt.

Pour into a heat-proof container to cool and store in the refrigerator.